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The result is softness and added complexity
s east coast at the peak of their season
ripe honeydew melon and an faint earthy/damp flint stone smell in there as well
It is similar to tequila
almonds and cinnamon that fade to panna cotta
Okayama Gokusei Exploration Set 3 x 300ml brand_Kamiki The result is softness andGinjo whisky Okayama started producing rice shochu Kibi Oukoku in 1983 and local beer Doppo production in 1995. It was only fitting that in a market where Japanese whisky was highly sought after they would create whisky. In 2011 they took the raw ingredient of malted barley from Okayama and underground water of clear stream Asahigawa to make spirit. The focus to produce the whisky here is to use local raw ingredients. The malt used is of several
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